Japanese
Japanese Steamed Eggs (Chawanmushi)
Lets try making Chawanmushi - a silky, savory egg custard gently steamed with dashi and filled with chicken, kamaboko, and mushrooms! This recipe shows how to achieve that smooth, delicate texture characteristic of Japanese home cooking. A refined yet comforting dish for a cold night!
Curated by
Tammy
Just One Cookbook
YouTube
Ingredients
Serves 4 people
Used in this curated video.
Cooking Steps
Follow these instructions in order.
- 1
Prepare large pot and place the chawanmushi cups with lids on and pour water to reach halfway up the sides of the cups.
- 2
Cut kamaboko fish cakes into slices and trim the bottom of the shimeji mushrooms and sepate into small cluster. Make a knot at the steam of the mitsuba.
- 3
Make the custard mixture by combining the eggs, dashi, mirin, soy sauce and salt. Whisk well.
- 4
Strain the egg mixture through a fine-mesh sieve.
- 5
Add chicken, shimeji mushrooms, fish cake into chawanmush cups, pour custard mixture till 80% full. Place mitsuba on top.
- 6
Place mitsuba on top and remove any air bubbles in the custard mixture.
- 7
Boil the water in the big pot and place the chawanmush cups in hot water with their lids on.
- 8
Cover the pot and steam for 20 minutes on the lowest heat.
- 9
Check if custard is set, and carefully remove the cups from the pot. Serve hot.
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